Christmas Cheer ( Archived) (34)

Whose eggs are we talking about here?

I better do not

On your drinks for christmas:
We do have something like eggnog called "rompope" but people would have one little shot and that would be it because is veryyy sweet and has somo alcohol in it.

Also we do have hot "ponches" made of fruit+ some molasses or sugar.
The ponche can be served with some alcohol for adults.A friend of mine prepares a hot ponche with red wine and another with the dry hibiscus flower(jamaica).


Here is a recipe forthe tradicional hot "Ponche"



Ingredients

2 1/2 to 3 quarts water* (see note)
2 cinnamon sticks, about 6 inches long
8 ounces tejocotes, left whole
6 guavas cut into bite-sized pieces
2 mild-flavored apples (not Granny Smith) cored and cut into bite-size pieces
2 four-inch pieces of sugar cane, peeled and cut into thin strips
1/2 cup pitted prunes, halved lengthwise
1/2 cup dark raisins
5 long tamarind pods, peeled and seeded, or three tablespoons of tamarind pulp without seeds
6 to 8 ounces piloncillo or dark brown sugar (this equals about one average cone)
Rum, brandy or tequila (optional)

Directions

Bring water and cinnamon sticks to a boil in a large pot. Add the tejocotes and lower the flame. Cook over a slow, rolling boil until the tejocotes are soft, about five minutes.

Add the remaining ponche ingredients. Stir to combine and let simmer for at least 30 minutes. If you’re adding alcohol, pour it into the pot right before serving time.

To serve the ponche, remove the cinnamon sticks and ladle directly into mugs, making sure to include the chunks of cooked fruit. The strips of sugar cane can be served directly into the cup.

With some minor modifications.